SQUASH AND APPLE SALAD WITH MUSTARDY DRESSING

Squash and Apple Salad with Mustardy Dressing image

Provided by Molly Yeh

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

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2 tablespoons grainy mustard
2 tablespoons apple cider vinegar
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1 small butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
1 Honeycrisp apple, chopped
Juice of 1/2 lemon
8 ounces spinach
1/2 red onion, sliced
1/2 cup freeze-dried corn
4 ounces aged white Cheddar, crumbled
1/4 cup roasted salted sunflower seeds

Steps:

For the mustardy dressing: Combine the mustard and vinegar in a small bowl, then whisk in the oil until emulsified. Season to taste.
For the salad: Preheat the oven to 425 degrees F.
Toss the squash in the olive oil and spread out on a rimmed baking sheet. Sprinkle with a few pinches of salt, a few turns of pepper and the cayenne. Roast until browned, tossing halfway through, 18 to 20 minutes. Allow to cool.
In a small bowl, toss the apple with the lemon juice.
Place the spinach in a large serving bowl, then add the toppings beautifully in rows: the squash, onion, corn, Cheddar, sunflower seeds and the apple. Dress as desired.